Science Behind The Comparison
Milk is a great source of calcium and protein. The main proteins available in A2 milk are whey and casein. Casein is the largest group of proteins found in this milk which makes up about 80% of the total protein content.
Indigenous breeds (Desi cows) produce this protein in their milk along with an amino acid called Proline. In the foreign hybrid breeds (Jersey, Holstein and Ayrshire), the proline amino acid has gotten converted into Histidine due to alteration of genes over the years.
Magic in A2 Milk
Why Pasteurised Milk?
Did you know pasteurised milk is HEALTHIER and SAFER than raw milk? Yes, you’re reading it right. Pasteurised milk is healthier and safer than raw milk.
REASON, there are many but will mention 3 dangerous bacterias in milk :
2) Escherichia coli (E.coli)
which if not CONTROLLED quickly can multiply in huge numbers and contaminate the milk causing various DISEASES and SYMPTOMS like Q fever, chills, muscles aches, nausea, diarrheas & even death. It is highly recommended to keep away from pregnant women and young children.
Our PASTEURISED milk is boiled with the help of water steam at 70 degrees which is healthier than milk pasteurised at 110 to 140 Celsius degree which is mainly used for tetra-packed milk.
Other companies pasteurise the milk above its boiling point and cool it instantly within seconds to elongate its SHELF LIFE from 2-3 days to 6 months for business benefits. This totally tinkers with the health benefits & quality of the milk. High amount of preservative are also added. We do not practice this method & pasteurise milk using water steam only till 70 degree Celsius keeping the nutritional values in-tack WITHOUT any preservatives added as the NATURE intends it to be.